Recipes
Angel Food Cake (gluten free, dairy free)
By: Nancy
This heavenly, fluffy Angel Food Cake is from the new cookbook, The Intolerant Family, by Ellen Fitzsimmons and Molly Lepenska. I've never made and Angel Food cake before, so it looked a little complicated, but follow the directions one step at a time, and it's not hard at all. Very impressive results! No one knew it was gluten free and all loved it! This is a new staple in my dessert repertoire! Buy the book on ifcookbook.com. Check the Gluten Freeville book review section to read about the book. Used with permission.
Details
- Prep Time:
15 min - Cook Time:
50 min - Ready In:
1 hour, 5 min
Servings: 16 pieces
Ingredients
- 10 large egg whites
- 1 1/2 teaspoons cream of tartar
- 1/2 teaspoon salt
- 3/4 cup all purpose GF flour
- 1/4 cup tapioca flour
- 1 teaspoon xanthan gum
- 2 cups sugar
Directions
- Preheat oven to 375°
- Sift the flour and xanthan gum together in small bowl. Set aside.
- Put egg whites in a large mixer bowl and mix at medium speed. When foamy, add the salt and cream of tartar.
- Add the sugar to the egg whites, 1 heaping tablespoon at a time and continue beating at high speed until all the sugar is mixed in. The whites will be thick and glossy with peaks that fold over softly.
- Carefully fold the flour mixture into the egg whites, adding about 1/3 of the flour mixture at a time. Do this by sprinkling each portion of the dry mixture over the egg whites then gently fold in with a spatula. When all the flour is folded in, carefully pour the mixture into an ungreased tube pan and bake for 50 minutes. The cake should be nicely browned with cracks on top and spring back when lightly touched.
- Remove from oven and cool completely with the tube pan turned upside down. When cool, run a knife around the sides of pan and lightly tap the pan bottom. The cake should ease out of the pan.
- 150 calories per slice, fat 0g, cholesterol 0g, sodium 110mg, carbohydrate 35g, fiber 1g, protein 3g
I was curious if there was a specific GF flour blend that would be better suited. Thank you for your time.
@Sue, I understand you can freeze leftover egg yolks..use them for holandaise sauce for eggs benedict ;) or I buy powdered egg whites for this purpose.
Can you use the Eggbeaters eggs in a carton? I used to make the Gluten Free Pantry Angel food cake and loved it. They discontinued it and I bought a case. Only one left so I need a new recipe. Thanks.
Nancy: do you know of anyone has tried it w/o the Xanthan Gum? or Can I use something else instead? I am a corn sufferer as well and cannot have Xanthan. Thanks for your time.
Make custard with the yolks!!
I am really excited to try this. i will have to try to convert it to using duck eggs as my kids are allergic to chicken eggs, but Angel food cake is something I've really missed. Thanks for sharing this. :)
Just curious, which all purpose brand did you use?
Martina- The author has her own all purpose blend recipe that she suggests. I just used Bob's Red Mill and it came out great!
Athena- I used Bob's Red Mill All Purpose GF Flour & Bob's Red Mill Tapioca Flour and was extremely pleased with my results.
Here's my review of the cookbook this came out of. The author generously let us post it here for everyone to enjoy. I had never attempted an Angel Food Cake before and just followed the directions exactly. The photo above is the one I made. http://glutenfreeville.com/book-reviews/the-intolerant-family-cookbook-gluten-free-dairy-free-family-friendly-food
Chris- I don't know. Can you use Guar gum? That's pretty similar.
Wendy- I've only made it as written and it's wonderful, so I can't answer that one. Let us know if you alter it and tell us how it works out. As written, I can pretty well guarantee you'll love it.
Wendy..the xanthan gum causes a chemical reaction on the "bubbles" in a cake making them stay. Think of it as bubble glue. It keeps it more springy like a cake rather than an egg souffle.
This is the ticket!!!! We have tried MANY recipes and this one is it! I really never cared for homemade angel food before I was gf. Usually too dense. But this one was gone in one day! That never happens here. Make sure you follow the recipe instructions to a tee, adding the heaping tablespoon of sugar one at a time !!!
Thanks Nancy!!!! Your recipe made our day!
...what do you do with the left-over yolks? At $5 a dozen...
I am thinking mayonnaise, but any other ideas before i go broke on this one?
°<|:)
Do you REALLY need xanthan gum with all of these egg whites? They should hold the cake together.